🇹🇷 Turkey · Food
Adana Dürüm (Spicy Kebab Wrap)
By eatmundo · July 5, 2026
🇹🇷 TRAdana Dürüm is a beloved Turkish street food, featuring a hand-kneaded, fiery ground lamb kebab, seasoned with red pepper paste and spices. Grilled to juicy perfection, it's then wrapped in soft lavash bread with a refreshing mix of sumac-infused onions, parsley, and tomatoes for an unforgettable culinary experience.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, combine 500g (1.1 lbs) of ground lamb (or a lamb-beef mix), 1 finely chopped small onion, 2 tablespoons of red pepper paste, 1 teaspoon of red pepper flakes, 1/2 teaspoon of black pepper, and 1/2 teaspoon of cumin. Knead the mixture vigorously with your hands for 10-15 minutes until it becomes sticky and well-emulsified, a crucial step for the kebab's texture.
- 2
Divide the kebab mixture into 4 equal portions. Wet your hands slightly and firmly mold each portion around a wide, flat metal skewer, shaping it into a long, uniform cylinder about 1.5 cm (0.6 inches) thick. Ensure the meat adheres well to the skewer to prevent it from falling off during cooking.
- 3
Preheat your grill to medium-high heat (around 200°C / 400°F). Place the skewered kebabs directly over the heat and grill for about 4-5 minutes per side, rotating frequently, until they develop a beautiful char and are cooked through, but still juicy. Don't overcook, or the meat will become dry.
- 4
While the kebabs are grilling, lightly warm 4 pieces of lavash bread on the grill for 30 seconds per side, just until they are pliable and slightly fragrant. You can also briefly place them on top of the cooking kebabs to infuse them with flavor.
- 5
Finely chop 1/2 bunch of fresh parsley and mix it with 1 small red onion, thinly sliced, and 1 teaspoon of sumac. Separately, dice 2 medium tomatoes. Have fresh lemon wedges ready.
- 6
Lay a warm lavash flat. Carefully slide a cooked kebab off its skewer onto the lavash. Place a generous amount of the sumac-onion-parsley mix and diced tomatoes alongside the kebab.
- 7
Drizzle a little fresh lemon juice over the filling. Tightly roll the lavash around the kebab and its garnishes to form a compact wrap. Serve immediately with a side of pickled peppers or a cold glass of ayran.
Frequently Asked Questions
What's the best lamb-to-beef ratio and fat content for authentic Adana kebab?+
For authentic Adana Dürüm, use a 70% lamb to 30% beef ratio, ensuring the mixture has at least 20-25% fat for juicy, flavorful kebabs.
How can I prevent the Adana kebab mixture from falling off the skewers during grilling?+
Ensure the meat mixture is very cold and has been kneaded thoroughly to develop its stickiness. Shaping it firmly around wide, flat metal skewers helps it adhere better.
What's the ideal grilling temperature and cooking time for perfectly cooked Adana kebabs?+
Grill Adana kebabs over medium-high heat (around 400-450°F / 200-230°C) for 3-5 minutes per side, turning frequently, until nicely charred and cooked through but still juicy.
What are the essential components for assembling an authentic Adana Dürüm wrap, beyond just the kebab?+
Beyond the kebab, an authentic Adana Dürüm requires warm lavash, a generous amount of sumac-onion salad, finely chopped parsley, and sliced tomatoes, often with a squeeze of lemon.
🇹🇷 TRMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
